Crumbl Cinnamon Cookie Recipe
This Crumbl Copycat Cinnamon Cookie features a cinnamon sugar cookie, cream cheese frosting, and a topping of Cinnamon Toast Crunch cereal. Roll these cookies in cinnamon sugar before baking, frosting, and sprinkling with sweet cinnamon toast breakfast cereal!
Crumbl cookies are all the rage right now and it’s no surprise that baking them at home is taking off too. When I saw Crumbl’s various “breakfast cereal” cookies that came out recently, I knew I had to replicate at least one. Cinnamon Cookie with Cinnamon Toast Crunch it was!
This copycat Crumbl cinnamon cookie recipe starts with a basic sugar cookie base. The additions of brown sugar and sour cream keep the cookie soft with just the slightest tang.
Scoops of cookie dough are rolled in a cinnamon-sugar mixture, flattened on a cookie sheet, and baked. The cooled cookies are frosted with a smooth and indulgent vanilla-cinnamon glaze and topped with a simple sprinkle of cinnamon toast cereal.
Crumbl Cookies don’t hold back, so these cookies are indulgent and sweet, but oh so fun! Now, if you want to just make some plain cinnamon cookies, that’s fine too. Just leave off the frosting and cereal. Easy!
More Crumbl Copycat Recipes: Don’t forget to try my Crumbl Chilled Sugar Cookie Recipe and my Blueberry Muffin Cookies based off the Crumbl cookie too. And, here’s a complete list of Crumbl flavors!
Ingredients You Will Need
First we’ll mix up a simple cinnamon sugar for which you will need:
- granulated sugar
- ground cinnamon
Then, we need the ingredients for the crumbl cinnamon cookies:
- all-purpose flour (I always HIGHLY recommend weighing your flour!)
- cornstarch (keeps these cookies soft)
- baking powder
- salt (regular table salt)
- ground cinnamon
- unsalted butter, very soft
- granulated sugar
- brown sugar
- large egg
- sour cream (use the full-fat stuff!)
- vanilla extract
Finally, we’ll whip a quick cream cheese frosting and top these sweet cookies with a sprinkle of cereal:
- cream cheese (use full fat block style cream cheese, not whipped cream cheese)
- unsalted butter
- confectioners’ sugar
- whole milk
- vanilla extract
- ground cinnamon
- Cinnamon Toast Crunch Cereal
How to Make (Copycat) Crumbl Cinnamon Cookies
Let’s walk through the recipe together!
Super easy! Just mix together sugar and cinnamon and set aside. This amount of cinnamon is perfect for providing plenty of cinnamon flavor without overwhelming the cookies.
Cinnamon Cookie Dough
I skip the silicone mats and line my cookie trays with parchment paper.
Whisk together the flour, cornstarch, baking powder, salt, and cinnamon until fully combined and set aside.
Next up, cream together the very soft butter and sugars. After they are well incorporated, beat in the egg and vanilla extract. Then, add in the sour cream, mixing until just combined.
Fold the dry ingredients (flour mixture) into the wet (butter mixture) until just combined. The dough will be a little wet/sticky, but still manageable.
Divide up the dough into 16 cookies (about 50g or around 3 tablespoons each). Roll each cookie dough ball in the cinnamon sugar mixture, place on the cookie trays (eight to a large tray works well), and flatten to about 1/2″ with your fingers or a flat-bottom glass.
These cookies bake for right around 12 minutes, but keep a close on them because every oven is a little different.
Cream Cheese Frosting
Sign me up for cream cheese frosting anytime. I originally tried topping these cookies with a basic powdered sugar glaze and it was just way too sweet. The cream cheese frosting is a much better fit, but I thinned it down to keep things balanced and not overly sweet.
Soften cream cheese and butter and whip with a hand mixer. Add in the confectioners’ sugar and whip until light and fluffy, about two minutes. Next, add the vanilla extract and stir to combine, then slowly add whole milk until desired consistency is reached. Sprinkle in a pinch of cinnamon for a pretty speckled glaze.
Don’t go overboard with the frosting/glaze. There’s just enough for 16 cookies (although you might lose a cookie or two like I did if you have eager taste-testers visit your kitchen!) and if you add too much it’ll feel too sweet.
After frosting, sprinkle with a topping of Cinnamon Toast Crunch cereal and enjoy!
How to Store the Cookies
These cinnamon cookies are great served warm or cold. If you don’t plan on eating all the cookies right away, it’s best to store the cookies unfrosted because the cereal will become soft and chewy after sitting on the frosting for a few hours.
When ready to frost and eat, just warm up the frosting for a few moments in the microwave, spread on the (mostly cool) cookies, and top with the cereal.
Alternatively, you could also store the cookies frosted and then heat up an individual cookie to slightly soften the frosting (10-30 seconds in the microwave) and add the cereal topping. Also note that the cookies can’t be stacked without marring the frosting once frosted.
Can I Skip the Cereal?
For sure! If you’d rather just make a plain cinnamon cookie instead of the full Crumbl Cinnamon Cookie experience, feel free to leave off the frosting and/or Cinnamon Toast Crunch cereal topping.
More Recipes to Try
- Blueberry Muffin Cookies with Streusel (Crumbl inspired)
- Mason Jar Whipped Cream
- Strawberry Cheesecake in a Jar (No Bake!)
- Mason Jar French Silk Pies
- No Bake Oreo Cheesecake in a Jar
If you loved this recipe, leave a 5-star rating! I would so appreciate it!
Crumbl Copycat Cinnamon Cookie
- 1/4 cup granulated sugar (50g)
- 2 teaspoons ground cinnamon
- 2 1/4 cups all-purpose flour (270g)
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 12 tablespoons unsalted butter very soft (169g)
- 2/3 cup granulated sugar (134g)
- 1/2 cup brown sugar packed (100g)
- 1 large egg
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 3 ounces cream cheese (full fat, block style) (84g)
- 2 tablespoons unsalted butter (28g)
- 1/2 cup confectioners' sugar (60g)
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- pinch ground cinnamon
- 1 1/3 cups Cinnamon Toast Crunch Cereal
- Mix together 1/4 cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl and set aside.
Cinnamon Cookie Dough
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and cinnamon until fully combined. Set aside.
- Use a medium bowl and a hand mixer on low speed to cream together the soft butter and the sugars until well combined. Turn the mixer up to medium and beat 1 more minute to mix everything up well. Beat in the egg and vanilla extract. Add in the sour cream, mixing just until combined.
- Pour the dry ingredients (flour mixture) into the wet (butter mixture) and use a spatula to fold in until just combined. The dough will be wet and a bit sticky.
- Divide dough into 16 equally-sized balls, about three tablespoons each (or about 50g per cookie). Use a cookie scoop for this or just a spoon or your hands. Roll each cookie in the cinnamon sugar mixture and place on a baking sheet at least 3" apart. Gently press down with a small flat-bottom glass or your fingers until each cookie is about 1/2" thick.
- Bake cookies one tray at a time for 10-13 minutes or until edges are set and lightly golden brown. We want the cookies to stay soft (so slightly underbaked). The centers will remain quite soft, but not gooey. Cookies will be a bit puffed and then deflate as they cool.
- Let cool for 10 minutes then move to a cooling rack to cool for another 20-30 minutes.
Cream Cheese Glaze
- My favorite part! Measure out 3 ounces of cream cheese and place on a microwave-safe plate. Microwave (medium power) in 5-10 second intervals until very soft. Careful not to burn. Transfer to a medium bowl. Use the same plate to soften 2 tablespoons of butter. Again, use 5-10 intervals in the microwave until very soft. Add to the bowl of cream cheese.
- Use a hand mixer inside the bowl to whip the cream cheese and butter together until completely combined (no lumps). Add in the confectioners' sugar and whip until light and fluffy, about two minutes. Add the vanilla extract and stir to combine. Then slowly add whole milk until desired consistency is reached (you will need anywhere from 1.5-2.5 tablespoons). Stir in a pinch of cinnamon (I like about 1/16-1/8 of a teaspoon for the pretty speckles of cinnamon throughout).
- When ready to serve, apply frosting in a thin even layer to each cookie. Cookies should be mostly cool to prevent over-spreading of frosting. Warm frosting slightly in the microwave or add a little more milk if it seems too thick to spread. You'll use about 1/2-3/4 tablespoon for each cookie. Sprinkle with the cinnamon toast cereal and eat!
These were so good! I didn’t have sour cream, so I subbed it for mayo (yikes, I know!) and it still turned out. I made slightly larger cookies so that I would have Crumbl sized cookies. My family enjoyed them thoroughly. I haven’t been able to find any accurate copycats of this cookie until I found your blog. Thank you!
These turned out amazing!! My kids came home with “real” Crumbl cookies the same night and they said mine were even better! I had one problem though… the next day, the cookies fell apart easily. Do you have any idea why and how I could do it differently next time?
Thank you Dana! I’m sorry the cookies ended up getting crumbly though the next day. 🙁 One trick a lot of people use is to add 1/2 a slice of regular sandwich bread to the airtight container of cookies. This usually keeps cookies moist for much longer. Hopefully that helps! Thanks so much for trying the recipe =)